I also have a fun Cake Mix Biscotti Recipe on my site too if you love a short cut!
Shape into logs: Then form the biscotti dough into 2 long logs on a parchment lined baking sheet allowing at least 3- inches in between the two logs to allow for spreading.
Bake twice: Bake the logs until golden brown. Then remove the baking sheet from the oven and allow the logs to cool for 5 minutes. Use a sharp knife to cut the biscotti into 1- inch slices. Bake the sliced biscotti, flipping them over once halfway through. This ensures that the biscotti are crunchy on all slides!
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Why You’ll Love This Biscotti RecipeRecipe IngredientsHow to Make BiscottiHelpful TipsHow Do You Eat Biscotti?How to Store Homemade BiscottiMore Cookie Recipes to TryGet the Recipe
Biscotti are classic Italian cookies that are super crunchy, and thus good for dunking in coffee if you’re an adult, and milk if you have kiddos. These cookies are also twice-baked; once in the form of a log, and again after they are sliced into individual cookies, which is why they are harder than most cookies.
Sugar: I used granulated sugar in these cookies. Vegetable Oil: Unsalted butter could be substituted for vegetable oil, but keep in mind the texture and flavor will not be the same. Eggs: These act as a binding agent for the cookie mixture. I use large eggs in all my baking recipes. Extract: I used both almond and vanilla, which provided the flavor. Salt: To balance out some of the sweetness and enhance the flavor. Baking Powder: Helps the cookie log rise. Flour: All purpose flour will thicken up your cookie mixture so that the log holds its form. Nuts: I used chopped pecans as my add-in.
Make the dough: You can also use a hand-help electric mixer of you prefer. Turn the mixer to low speed and add in the flour, mixing until just combined. The dough will be very sticky.
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